Cullen spink

Method

1. Place the flaked smokies in a medium-sized pan with the water and gently bring to the boil, then immediately remove the pan from the heat and set aside. After 10 minutes lift the fish from the water using a slotted spoon but don’t break the flakes up further. Set them aside.

2. Strain the cooking liquid through a fine sieve into a clean pan. Add the onions, potatoes, turmeric and cayenne pepper. Cover the pan and simmer over a medium heat for 20–25 minutes until the potatoes are tender. Remove the pan from the heat and mash the potatoes, onions and cooking liquid together, using a potato masher. Once thoroughly combined, add the milk slowly, stirring constantly, until the liquid is blended with the potato mixture.

3. Return the pan to a low heat, and add the flaked smokies and butter. Stirring gently, cook the mixture until it is hot but do not allow it to boil. Taste and add salt if necessary – but remember that smoked fish already contains salt so you might not need any. Pour the soup into warmed bowls, swirl cream in the centre of each one and garnish with a little parsley before serving.

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Ingredients

1 pair Arbroath smokies, flaked
300ml water
2 Onions, finely chopped
3 large Potatoes, peeled and thinly sliced
1/4 tsp ground turmeric
pinch cayenne pepper
450ml Milk
1 tbsp Butter

To serve

double cream
curly parsley

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